Source: Taste Of Home October/November 1996 Issue. Recipe was submitted by Anne Heinonen, Howell, Michigan. Yield: 8 servings. Diabetic Exchanges included. In a Dutch Oven over medium high heat, brown meat in oil. Add onion, water, seasoned salt, pepper, and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water, and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute. Diabetic Exchanges: One 1-1/2 cup serving(prepared without salt) equals 3 lean meat, 2 vegetable, 1 starch, 1/2 fat; also, 302 calories, 263 mg sodium, 86 mg cholesterol, 21 gm carbohydrate, 31 gm protein, 11 gm fat. Posted to EAT-L Digest 29 Dec 96 From: "Rocky L Hurley [KR4PZ]"
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|Serving Size: 1 Serving (646g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 131 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 2345.2mg||81 %|
|Potassium 216.3mg||6 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 38.8g|
|Protein 5.5g||8 %|
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Calories per serving: 318
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